Hash-stuffed Onions
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 6 medium Bermuda onions, or red onions, I need to research this
- 1 can corned beef hash, (16 oz / 454 g)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon sweet pickle, diced
- 1 can seasoned tomato sauce, (8 oz / 227 g)
Instructions
- Cut of root end of onions and cut off just a bit of the top end then peel them.
- Cook onions in a large pot of boiling salted water for 30 minutes. Drain and set aside to cool.
- Preheat your oven to 180° C (350° F), get out a 7x11 inch baking pan, a larger pan may be needed depending in the size of the onions.
- Cut each onion from the top down, into fourths but only ¼ of the way down from the top. Scoop out the centers, reserving the centers.
- Add the corned beef hash to a mixing bowl and mix in the Worcestershire sauce and sweet pickle.
- Stuff onions with the hash and place them upright in the baking pan.
- Chop the onion centers and add to a mixing bowl, along with the tomato sauce. Mix together.
- Pour sauce over the onions in the pan.
- Bake for 30 minutes or until onions are tender.
- Serve and enjoy.
Notes
I am going to say high cost per serving for now as I have seen the prices of hash on Lazada, it is expensive. Maybe the larger western stores carry it for a reasonable price.
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